Color stability of anthocyanin extract from wastewater of purple sweet potato starch processing

Abstract The wastewater from PSP starch extraction was then filtered, concentrated in a rotary evaporator at 55°C, and investigated to evaluate its stability which was influenced by pH, light, storage temperature, heat, sugar, and salt concentrations. The results showed that the highest anthocyanin...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 1241; no. 1; pp. 12099 - 12106
Main Authors Julianti, E, Ridwansyah, Yusraini, E
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.09.2023
Subjects
Anthocyanins
Color
Evaporators
Potatoes
Room temperature
Stability analysis
Starch
Storage temperature
Sugar
Wastewater
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Summary:Abstract The wastewater from PSP starch extraction was then filtered, concentrated in a rotary evaporator at 55°C, and investigated to evaluate its stability which was influenced by pH, light, storage temperature, heat, sugar, and salt concentrations. The results showed that the highest anthocyanin content, antioxidant activity and color stability were found in wastewater extracted from starch using water as an insulating agent for starch. The color of PSP starch wastewater using water as starch isolation agent has good stability for 15 days of storage at dark room temperature, and is stable at pH 3.0 – 9.0, heated at 100°C for 15 minutes, and in a solution of 10-50% and 10-30 % each concentration of sugar and salt.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1241/1/012099